Red Beans and Rice

Red Beans and Rice Recipe courtesy Emeril Lagasse, 20011 pound dried red beans, rinsed and sorted over3 tablespoons bacon grease1/4 cup chopped tasso, or chopped ham1 1/2 cups chopped yellow onions3/4 cup chopped celery3/4 cup chopped green bell peppers1/2 teaspoon salt1/2 teaspoon freshly ground black pepperPinch cayenne3 bay leaves2 tablespoons chopped fresh parsley2 teaspoons fresh thyme1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces1 pound smoked ham hocks3 tablespoons chopped garlic10 cups chicken stock, or water4 cups cooked white rice1/4 cup chopped green onions, garnishPlace the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions.